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Turkey Divan

Anna Olson rustles up this classic turkey recipe in series 3 of Fresh.


  • 3 cups fresh broccoli, cut into florets (and peeled stem pieces)

  • 4 Tbsp butter

  • 1 medium onion, diced into ½-inch pieces

  • 1 red bell pepper, diced into ½-inch pieces

  • 5 Tbsp all-purpose flour

  • 2 tsp Dijon mustard

  • 2 tsp chopped fresh savory (or 1 tsp each thyme and oregano)

  • 2 tsp finely grated lemon zest

  • 2 cups chicken stock

  • ½ cup half-and-half cream

  • 1/2 cup dry white wine

  • 2 cups coarsely grated Jarlsberg cheese

  • salt & pepper

  • 1 lb cooked turkey breast meat (not lunchmeat), sliced

  • 2 Tbsp chopped Italian parsley

  • ½ cup dry breadcrumbs

  • 1 Tbsp olive oil


  • 1.

    Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.

  • 2.

    Preheat oven to 400 °F

  • 3.

    In a large sauté pan with sides (sauteuse), melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes. Add diced pepper and sauté 3 minutes more. Sift flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown. Stir in mustard, savoury and zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in cream. Return to a simmer and stir in wine. Reduce heat to low and stir in 1 ½ cups Jarslberg cheese until melted. Season to taste. Stir in broccoli and turkey, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish. Sprinkle top with remaining ½ cup Jarlsberg mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.

  • 4.

    Serve over cooked rice or buttered noodles.


Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.

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